Creamy Avocado Garlic Mashed Potatoes

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Creamy Avocado Garlic Mashed Potatoes
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Creamy Avocado Garlic Mashed Potatoes

A colorful spin on tradition, fresh avocados makes these potatoes creamy.

This recipe from the Hass Avocado Board is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings   6   Serving Size   ½ cup

  • 2 pounds russet potatoes, washed, peeled and cut into 1-inch cubes (about 5 cups)
  • 1/4 cup reduced-fat milk
  • 3 cloves garlic (minced)
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 ripe avocados (halved, pitted, peeled, sliced, divided)
  • 3 tablespoons fresh chives or scallions, thinly sliced

Directions

Tip: Click on step to mark as complete.

  1. Place potatoes in large pot and add enough cold water to cover the potatoes. Cook 13 to 15 minutes or until very tender. Drain potatoes in colander.
  2. Return cooked potatoes to pot and stir over medium heat, about 1 minute, until excess water has evaporated.
  3. Add milk, garlic, onion powder, salt and pepper into potatoes and mash with potato masher until desired consistency.
  4. Add 1 1/2 avocados and chives, stir until potatoes are smooth. Top with remaining 1/2 avocado.

Nutrition Facts

Creamy Avocado Garlic Mashed Potatoes

CaloriesCalories

210 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

5g Per Serving

Nutrition Facts

Calories 210
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.5 g
Cholesterol 0 mg
Sodium 210 mg
Total Carbohydrate 33 g
Dietary Fiber 5 g
Sugars 2 g
Protein 5 g

Dietary Exchanges
2 starch, 1 fat

 

A colorful spin on tradition, fresh avocados makes these potatoes creamy.

This recipe from the Hass Avocado Board is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Creamy Avocado Garlic Mashed Potatoes

CaloriesCalories

210 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

5g Per Serving
×
Calories 210
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.5 g
Cholesterol 0 mg
Sodium 210 mg
Total Carbohydrate 33 g
Dietary Fiber 5 g
Sugars 2 g
Protein 5 g

Dietary Exchanges
2 starch, 1 fat

Ingredients

Servings   6   Serving Size   ½ cup

  • 2 pounds russet potatoes, washed, peeled and cut into 1-inch cubes (about 5 cups)
  • 1/4 cup reduced-fat milk
  • 3 cloves garlic (minced)
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 ripe avocados (halved, pitted, peeled, sliced, divided)
  • 3 tablespoons fresh chives or scallions, thinly sliced

Directions

Tip: Click on step to mark as complete.

  1. Place potatoes in large pot and add enough cold water to cover the potatoes. Cook 13 to 15 minutes or until very tender. Drain potatoes in colander.
  2. Return cooked potatoes to pot and stir over medium heat, about 1 minute, until excess water has evaporated.
  3. Add milk, garlic, onion powder, salt and pepper into potatoes and mash with potato masher until desired consistency.
  4. Add 1 1/2 avocados and chives, stir until potatoes are smooth. Top with remaining 1/2 avocado.

 


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